Barbecued pork fillet with caramel flavours

Tam West

Ingredients

600 g	Pork fillet, trimmed of silver skin (Main)
3 Tbsp	Vegetable oil
3	Garlic cloves, crushed
4 Tbsp	Soft brown sugar
1 ½ Tbsp	Light soy sauce
1 ½ Tbsp	Fish sauce
1 ½ Tbsp	Lemon juice, or lime juice
1	Red chilli, deseeded and finely sliced

Directions

1. Heat a barbecue grill until medium-hot.
2. Rub pork fillet with 1 tablespoon oil and garlic and set aside for 10 minutes to bring to room temperature.
3. Place pork fillet on the barbecue grill and barbecue for 12 minutes, turning to barbecue on all 4 sides. Transfer to a plate, cover loosely with foil and leave to rest for 5 minutes.
4. Place remaining oil, brown sugar and soy sauce in a small heavy-based saucepan and cook over a gentle heat until the sugar has dissolved. Remove from the heat and cool a little before adding the fish sauce and lime or lemon juice.
5. Slice pork fillet and serve with the sauce, sliced red chilli, noodles or rice and a fresh crisp coleslaw.